Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy.
Bottom Line: Principal component analysis gave a two-dimensional "authentic" beef region (p=0.001) against which further spectra could be compared.The outcomes indicated that storing samples by freezing does not adversely affect the analysis.We conclude that 60 MHz (1)H NMR represents a feasible high-throughput approach for screening raw meat.
Affiliation: Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.Show MeSH
Mentions: There are additional differences in the two species’ data in the terminal CH3 region, highlighted by the larger number of peaks visible in the horse spectra, especially for Lab 1 data. Fig. 3(a) shows the mean of the Training Set beef and horse spectra from Lab 1. To aid in annotation, these were compared with a high-field 600 MHz 1H NMR spectrum of a single randomly chosen horse sample from Lab 2 (Fig. 3(b); peaks annotated based on Vinaixa et al. (2010)), and with spectra from the series of triglyceride mixtures prepared at Lab 2 (Fig. 3(c)).
Affiliation: Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.